Pan-Seared Catfish with Cajun Remoulade and Fresh Pond Herbs

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful pan-seared catfish fillet topped with a spicy Cajun remoulade sauce, enhanced by fresh herbs reminiscent of a Texas pondside meal. This Southern American-inspired seafood recipe, ready in about 20 minutes, pairs catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
2 tbsp cajun seasoning
3 tbsp olive oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp hot sauce
1 tbsp capers, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides evenly with 2 tbsp Cajun seasoning, pressing it into the fish.
Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4-5 minutes on each side until a golden crust forms and the fish flakes easily with a fork.
Step 3: While the fish cooks, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1 minced garlic clove in a bowl. Stir until smooth and season with salt and black pepper to taste.
Step 4: Remove the catfish from the skillet and place on serving plates. Spoon generous amounts of the Cajun remoulade sauce on top of each fillet.
Step 5: Garnish with additional fresh parsley and dill if desired and serve immediately with your choice of sides.